Alrighty, campers. I know a lot of the country is still gridlocked in a winter wonderland and most of you won’t be camping anytime soon. So with that in mind I try to write recipes that are just as easily done at home as at the campsite. Pouching is a very efficient way of cooking over a campfire or on a grill. And with fish it’s great because sticking isn’t a problem. You can very well do these in the oven. In my opinion, salmon needs very little help in the flavor department. However, in pouching you’re essentially steaming to food and not getting that charbroiled flavor from open fire. But that’s ok because steaming is much healthier that charring food anyway. And they key to countering that, especially with fish, is a combination of herbs. Follow along…
- 1 6oz salmon fillet per person (these will be individual servings per pouch)
- ½ cup of 2 to 3 different chopped herbs. (Thyme, sage, tarragon, dill, marjoram, parsley, etc…)
- 1 Tbsp chopped garlic
- 1 Tbsp butter
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp ground pepper (I prefer white pepper here.)
- Zest of half a lemon
- 1 tsp lemon juice (This is about half a lemon, so you can do two per lemon.)
- 1 foot x 1foot square of heavy duty foil
OK, now for the fun stuff. Put the olive oil down on the foil first. (Put oil on the foil) Then sprinkle a little salt on the oil and also about half of the chopped herbs. Then place the salmon, skin side down, on top of your bed of oil and herbs. Next, place the pad of butter directly on top of the fillet and top with the remaining salt, pepper, herbs, garlic, and lemon zest. The grill heat should be medium…ish. Try to keep it to around 325 to 350 degrees. The salmon will be done in about 30 minutes or so. When you get close, you can peel one open and check by cutting one open. And lastly, drizzle the lemon juice over the finished product and serve. If you’re plating, also pour all the deliciousness from the pouch over the salmon and other veggies or pasta. (See below)
I don’t like handling raw meat at the campsite. So what you can do is prepare the pouches at home and just keep them on ice until you’re ready for them. Let them sit out, out of the ice or refrigeration, for about 20 minutes before cooking to take the edge off the chill.
Also, you can throw in broccoli or asparagus right in with the salmon. You can even steam pasta the same way. Take fettuccine or linguine and break it in half so the uncooked noodles are about the length of the salmon. Just place the pasta on top of the salmon and close it up. The pasta will steam and cook just fine. A whole meal all in one pouch. Enjoy!
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